Prepare your fire using charcoal and.

How to smoke northern pike. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. I mixed it exactly as posted here and smoked at 190 f for a little. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators.

Rinse and add white vinegar to cover fish and soak for 24. I found this on the. Mix all ingredients very well until sugar is disolved.

I would definitely do it different next time considering most of the meat was fully cooked but didn't have much smoky flavor. Can use it right away or store in an airtight container. Place the pretzels in a plastic band and break them into finely crushed crumbs.

Soak in salt water for 48 hours in glass container. I have been trying different recipes for northern pike and was intrigued by the use of the soy sauce in this recipe. Do not rinse and place in the smoker and let they dry at around 130 for about 1.5 hours or until the.

This delectable recipe is a little more. Filet fish and cut into serving pieces. Brine filets 8 to 12 hours (keep cold).

1 gal water, 1 cup pickling salt, 1 cup brown sugar, 1tsp garlic salt, 1tsp allspice, 1 tsp pepper, heat this until salt ect. Sauté the bacon, onion, garlic in a skillet until the onion is translucent. How to dry brine and smoke your pike.